Whole30 Chicken Salad

Whole30 Chicken Salad

1 large green onion — thinly sliced (about 3 tablespoons), or 2 small/medium green onions
1 1/2 cups seedless red grapes — halved
2 cups 1/2-inch-diced cooked boneless skinless chicken breasts
3 medium stalks celery — diced (scant 1 1/2 cups)
1/4 cup raw sliced almonds or raw walnut halves

  • First step is Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. If using almonds, transfer to a small bowl; if using walnuts, transfer to a cutting board, then let cool a few minutes and roughly chop.
  • And then, Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
  • And then, visit for full instruction : https://www.wellplated.com/whole30-chicken-salad/

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